Position Statement
A Chef de Partie prepares and cooks
according to standard procedures, recipes, photographs and given instructions,
assisting the Sous Chef in training team members. The role participates
in product development and ensures the smooth operation of the kitchen.
What are we looking for?
A Chef de
Partie serving Hilton Brands is always working on behalf of our Guests
and working with other Team Members. To successfully fill this role, you
should maintain the attitude, behaviours, skills, and values that follow:
High school graduate or similar
qualification in Culinary.
Minimum of 1 year as Demi Chef
or equivalent position in an international brand hotel.
Possess a valid Food Hygiene
certificate.
Knowledgeable
of Western or Chinese cuisine to carry out the duties and responsibilities
for the position in an efficient and productive manner.
Must have a variety of seafood and meat
processing techniques.
Able to set priorities and complete tasks
in a timely manner.
Able to work in
a moist, hot and sometimes loud environment.
Possess good leadership and training
skills.
Knowledgeable
in HACCP.
Working experience
in similar capacity with international chain hotels is preferred.
Good command in verbal and written English
to meet business needs, preferred.
What
will it be like to work for Hilton?
Hilton is the leading global
hospitality company, spanning the lodging sector from luxurious full-service
hotels and resorts to extended-stay suites and mid-priced hotels. For nearly
a century, Hilton has offered business and leisure travelers the finest
in accommodations, service, amenities and value. Hilton is dedicated
to continuing its tradition of providing exceptional guest experiences across
its global brands. Our vision to fill the earth with the light and warmth
of hospitality unites us as a team to create remarkable hospitality experiences
around the world every day.
And, our amazing Team Members are at the heart of it all!
What
are we looking for?
A Chef de Partie serving Hilton Brands
is always working on behalf of our Guests and working with other Team Members.
To successfully fill this role, you should maintain the attitude, behaviours,
skills, and values that follow:
High school
graduate or similar qualification in Culinary.
At least 3 years working experience
in a 5-star category hotel or individual restaurant with high
standards.
Minimum of 1 year
as Demi Chef or equivalent position in an international
brand hotel.
Possess
a valid Food Hygiene certificate.
Must have
a variety of seafood and meat processing techniques.
Proficient with a variety of steaming,
baking and soup cooking techniques. (For Chinese / Banquet Kitchen)
Familiar with a variety of cooked food
processing, storing and receiving standards. (For Main Kitchen)
Proficient in pastry, bread baking,
and certain chocolate making techniques. (For Pastry Kitchen)
Able to work with all products
and ingredients.
Able to set
priorities and complete tasks in a timely manner.
Work well in stressful situations, remain
calm under pressure and able to solve problems.
Able to work in a moist, hot and sometimes
loud environment.
Possess good
leadership and training skills.
Good command
in verbal and written English to meet business needs,
preferred.
What will it be like to work
for Hilton?
Hilton is the leading global hospitality company,
spanning the lodging sector from luxurious full-service hotels and resorts
to extended-stay suites and mid-priced hotels. For nearly a century, Hilton
has offered business and leisure travelers the finest in accommodations,
service, amenities and value. Hilton is dedicated to continuing its tradition
of providing exceptional guest experiences across its global brands. Our vision
to fill the earth with the light and warmth of hospitality unites us as a team
to create remarkable hospitality experiences around the world every day.
And, our amazing Team Members are at the heart of it all!
What
are we looking for?
A Chef de Partie serving Hilton Brands
is always working on behalf of our Guests and working with other Team Members.
To successfully fill this role, you should maintain the attitude, behaviours,
skills, and values that follow:
High school
graduate or similar qualification in Culinary.
At least 3 years working experience
in a 5-star category hotel or individual restaurant with high
standards.
Minimum of 1 year
as Demi Chef or equivalent position in an international
brand hotel.
Possess
a valid Food Hygiene certificate.
Must have
a variety of seafood and meat processing techniques.
Proficient with a variety of steaming,
baking and soup cooking techniques. (For Chinese / Banquet Kitchen)
Familiar with a variety of cooked food
processing, storing and receiving standards. (For Main Kitchen)
Proficient in pastry, bread baking,
and certain chocolate making techniques. (For Pastry Kitchen)
Able to work with all products
and ingredients.
Able to set
priorities and complete tasks in a timely manner.
Work well in stressful situations, remain
calm under pressure and able to solve problems.
Able to work in a moist, hot and sometimes
loud environment.
Possess good
leadership and training skills.
Good command
in verbal and written English to meet business needs,
preferred.
What will it be like to work
for Hilton?
Hilton is the leading global hospitality company,
spanning the lodging sector from luxurious full-service hotels and resorts
to extended-stay suites and mid-priced hotels. For nearly a century, Hilton
has offered business and leisure travelers the finest in accommodations,
service, amenities and value. Hilton is dedicated to continuing its tradition
of providing exceptional guest experiences across its global brands. Our vision
to fill the earth with the light and warmth of hospitality unites us as a team
to create remarkable hospitality experiences around the world every day.
And, our amazing Team Members are at the heart of it all!
What
will you be doing?
As Chef de Partie, you will
be responsible for performing the following tasks to the highest
standards:
Prepare food for guests efficiently,
economically, and hygienically as per standard recipes
and procedures.
Assist the Sous
Chef in the day-to-day operation of the kitchen and to help maintain a high
standard of food preparation and presentation.
Plan, prepare and implement high quality
food and beverage products, and set-ups in all areas and in
the restaurants.
Work seamlessly
with recipes, standards and plating guides.
Maintain cleanliness and hygiene according
to established standards.
Use all equipment, tools and machines
appropriately.
Work for off-site
events when tasked.
Assist in inventory
taking.
Knowledgeable
of hotel’s occupancy, events, forecasts and achievements.
Prepare menus as requested.
Work closely with the Stewarding department
to ensure high levels of cleanliness and low levels of lost
and breakages.
Effectively
respond to every guests’ requests.
Check
and follow-up on the ingredients for the ala carte menus, daily menus,
and seasonal specials, maintaining the standards of pre-set recipes, portion
control and costing at all times.
Check that
the quality of food prepared by team members meet the required standard and make
the necessary adjustments.
Understand, practice and promote teamwork
to achieve missions, goals, and overall departmental
standards.
